Saturday, January 4, 2014

I'm So Bleu I Don't Know What To Do

I sat down to write this post two or three...okay six...times. I've never officially been diagnosed with ADHD, but it's quite obvious I am burdened with chaotic focus and I think that's pretty much the same thing. "Chaotic focus" being in and of itself an oxymoron I know. Regardless, I sometimes always get distracted. Amazingly, I do get plenty of things accomplished though often in roundabout ways. *SIGH* It really is mentally draining to live in this skin. 

We are quickly approaching an event that beckons for girlfriends to get together, put their feet up and enjoy a night filled with girl talk, fashion, champagne, and laughter. The Golden Globes. And then a few weeks later...The Oscars/Academy Awards. Any party isn't a party without yummy hors d' oeuvres to munch on and great music. Here, I give you the first of a few appetizers I plan to share in the coming weeks for your partying pleasure. 

When I was actively catering, these bleu cheese stuffed tomatoes were a huge favorite. Since laying aside the catering aspect of my business over a year ago, I'm finally becoming comfortable with the idea of parting with a few of my prized recipes. Oh there are some you will never see on here - like my red sauce, or coconut cream pie, or ganache brownies. But bleu cheese stuffed tomatoes? I can share those for the sake of salivating cheese lovers everywhere...

Begin with cherub tomatoes. Cut off the top of each tomato and use the small end of a melon baller to scoop out the insides. Don't worry about getting every last seed out of the center, just a small scoop allowing enough room for dose of bleu cheese cream in the center. 

I then turn them over onto a rack or cookie sheet in order to drain out the excess juice. They don't need to be completely dry, but leave them to drain at least 30 minutes or so.

Now for the fun part. Place in a bowl:

1-8oz package of cream cheese, softened
1/4 cup mayo (or miracle whip, either will work though miracle whip is sweeter)
1/4 to 1/2 cup crumbled bleu cheese. Begin with the 1/4 cup and add more depending on your taste and if you like bleu cheese. I happen to love it, so I go all in with 1/2 cup (maybe even more...I really do love those little tantalizing bleu nuggets of tastebud awakening).
1/4 tsp salt and a dash of pepper
3-4 Tbs. of finely chopped fresh basil (must be fresh! don't try to skimp and used the dried stuff, it won't work)
Juice from 1/2 lemon

Mix everything together on high speed until well combined, scraping down your bowl at least once to make sure all of the ingredients have married nicely.  Fill a pastry bag fitted with a start tip with the cream cheese mixture and pipe the creamy goodness into the prepared tomatoes. I hope you will try making these for your next gathering! Enjoy!